This IS a terrific recipe! In my experience, any recipe that you can modify successfully is a great recipe. I made a few changes, too, but only to suit our particular eating style and to use what I had on-hand: I scaled the recipe down to six servings, used Earth Balance vegan "butter," whole-wheat flour, and organic sugar, sour cream, vanilla, and eggs. And, only because I forgot, I put the filling on the top instead of in the middle, and it turned out wonderfully.

Reviewed On: Dec. 8, 2007

Ultimately, on the cake, this frosting had a wonderfully light texture, but it was way too buttery for my family's tastes. Because it's real butter, it doesn't leave a filmy residue in your mouth, but even with unsalted butter and more sugar than the recipe called for, it was just too much butter. I don't bake many cakes---maybe three a year for our family birthdays---so when I do bake, I don't take shortcuts, and I don't mind the indulgence, but again, this recipe kind of "takes the cake," if you can pardon the pun. It was difficult for me to enjoy, even once I got past the butter consistency, knowing how much butter and heavy cream I was eating.

Reviewed On: Apr. 19, 2007

This is so good! I used it to fill Erica's "Glorious Sponge Cake," and it was perfect. I could have eaten the filling by itself. All of it. :) It has the truest lemon flavor of any lemon dessert I've ever made.

Reviewed On: Nov. 13, 2004